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When done, khichdi should be 'wet' in consistency.
serve with green chutney and papad. a spoonful of 'desi ghee' will enhance the taste immensely.
- Cut potato into small cubes. soak daal and rice together for half an hour. chop onion and garlic finely.
- Heat oil in a pan and start adding tampering ingredients in a given order. add chopped onion and garlic.
- Let it cook for a while. now add soaked rice and daal.
- Add around 7 cups of water. ( water should at least be 2 and half times that of rice-daal content)
- Add cubed potato, chilli powder, salt and garam masala powder.
- Cook with the lid on till do
This recipe was contributed by meera_khan on 13 Nov 2003
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